Eggless Rose Milk Cake

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As this Ramadan slowly dwindles towards its end, it has taught us a lot of lessons. The main lesson is that we are capable of adjusting. Yes, we do get shocked initially and wonder how things will be, but we eventually get used to it and accept the pattern. We prayed Tharaweehs all at home, cooked with ingredients that were available in our pantries thanks to the lockdown situation in most of our vicinities, so much so that many are even giving up their purchases for Eid. This year, we were thinking of not getting new clothes, but then we felt bad for the girls, so got them one set of clothes each. They are now waiting to see how their travel plans for the next month end fares, considering that there is no visibility on the flights at the moment. Let us hope for the best… What else can we say?

 

A big change we are looking at is the Eid prayer at home. We have already received the guidelines, but surely I will miss the hussle of the early mornings. I wake up to fry the chicken cutlets and then pack them to take along with us as we go to the Eidgah, and then from there, go to my aunt’s house to enjoy them with my cousins along with some Ela Adas that they would make and a big mug of chai. There is not even a single Eid prayer we have reached on time, thanks to HD always lagging at the last minute. I will miss that fight with him this time. We will have all the time in the world to shower, wear our best clothes, say the Takbeer and then do the prayers at home. It will get over as fast as it starts. There will be no looking around to see familiar faces in the Eidgah. There will be no waving, no hugging and greeting “ThakabalAllah minna waminkum”. Now it will be restricted to Whassap messages and calls. It is surely going to be a different Eid, but an Eid that we will remember till our death, just because it is going to be different in every way…

 

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I am still blank about what to be cooking for Eid. We won’t be having the usual entouage of my cousins, who would have come otherwise. I remember last Eid, we slept through the whole afternoon, to wake up so close to Asr, that there was no time to cook lunch. We ordered in and ate! Hehe… I would like to plan ahead and just be ready, but with absolutely no mood, I am leaving my plans to the last minutes to see what I will do. But let me help you plan your dessert by giving you this milk cake…

 

Such a craze milk cakes are always! Whether it is the saffron flavored one or the pistachio flavored one, both were such big hits at home. So was this rose milk cake. Now rose syrup is something that will be there in every home during Ramadan. Making rose milk is something that is done every third day for Iftar. The leftover rose syrup can be utilized to make this delicious milk cake. Just like all milk cakes, the sponge is made, cooled, soaked in the milk and then served cold. I made this cake eggless and Alhamdulillah, it turned out well. Texture wise, I would prefer cakes with eggs for soaked cakes for extra fluffiness, but then it was only me who felt that way. I kept the sugar in the cake minimal, since the milk is sweet and once the cake drinks up the milk, it would definitely be sweet. After all, we have sweet whipped cream on top and more milk to be served with it! I wish I had something to garnish, and was unlucky enough not to find anything that would be pretty to go on top. So do stock up on little dry rose petals, crush and add them on the top for some extra prettiness. Off to this simple recipe…

 

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Eggless Rose Milk Cake

Course Dessert
Cuisine Continental
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Servings 8 -10
Author Rafeeda

Ingredients

  • 1/4 cup butter
  • 1/4 cup oil
  • 1/2 cup yogurt
  • 1/2 cup condensed milk
  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • A pinch of salt
  • 2 tbsp rose water
  • FOR MILK:
  • 1/2 cup condensed milk
  • 125 ml pack thick cream
  • 1 cup evaporated milk
  • 1/4 cup rose syrup
  • FOR TOPPING:
  • 1 cup whipping cream
  • 1/4 cup icing sugar I didn't use

Instructions

  • Preheat oven to 180 degrees. Grease an 8 inch pan.
  • Whisk all the wet ingredients till well incorporated. Sift in the dry ingredients and fold till moist. Fold in the rosewater.
  • Pour the batter into the prepared pan and bake for 30 minutes or till done.
  • Allow to cool in pan and then flip onto a cooling rack.
  • Meanwhile, whisk together the ingredients for the milk and keep in fridge till time.
  • Once the cake is cooled, place it carefully into a large pan. Pock with a fork all over. Pour a little more than half of the rose milk mixture over it. Allow it to rest in the fridge for couple of hours.
  • Before serving, whip the cream with the icing sugar till stiff. Spread on top of the cake.
  • Slice into pieces. Pour more of the milk around it and enjoy.

 

Since InShaAllah we may go into our holidays after this weekend, I may leave the blog during that time and come back with more posts as the days pass. I have been posting a lot more regularly that I had intended to and I am partly exhausted by it. πŸ˜‰ Hope that you will continue to look across the blog for your inspiration and keep supporting me during this time… πŸ™‚

 

Join the Conversation

  1. I was typing content for Homemade Rose Syrup and what am I seeing on your space? Wow! This is absolute coincidence. Looks lovely and I can imagine the subtle rose flavour. Simply superb. I wish I make this sometime. Thank you for the recipe Sweety. And my wishes to all at home. Hugs.

    1. Rafeeda AR Author says:

      Thank you so much Tum… Haven’t come by your blog since long… will drop in soon… πŸ™‚

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